Ingredients:

  • 5 cups (250 g) medium Zucchini, grated and firmly squeezed dry
  • 3 large Eggs, room temperature
  • 1/2 cup (113 g) Unsalted Butter, melted (or refined coconut oil)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 5 cups (180 g) Blanched Almond Flour
  • 1/4 cup (30 g) Coconut Flour
  • 1/2 cup (96 g) Granulated Keto Sweetener (e.g., Erythritol/Monk Fruit blend)
  • 1 teaspoon (5 g) Baking Powder
  • 1 teaspoon (5 g) Ground Cinnamon
  • 1/2 teaspoon (2.5 g) Ground Nutmeg
  • 1/2 teaspoon (2.5 g) Fine Sea Salt
  • Optional: 1/4 cup (40 g) Sugar-Free Chocolate Chips

Instructions:

  1. Prep and Preheat: Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper or silicone liners.
  2. Process the Zucchini: Grate the zucchini using the coarse side of a box grater. Place the grated zucchini in the centre of a clean kitchen towel. Twist the towel firmly and squeeze out as much moisture as possible—this step is crucial for achieving the correct texture! Set the dry zucchini aside.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, and salt until thoroughly combined and lump-free. Create a well in the centre.
  4. Combine Wet Ingredients: In a separate, smaller bowl, whisk the room temperature eggs until slightly frothy. Whisk in the melted butter (or oil) and vanilla extract.
  5. Mix the Batter: Pour the wet ingredients into the well of the dry ingredients. Using a rubber spatula, mix until just combined. Do not overmix; stop mixing as soon as the last streaks of dry flour disappear.
  6. Fold in Zucchini: Gently fold the prepared (dry) grated zucchini and any optional add-ins (like sugar-free chocolate chips) into the batter.
  7. Portion and Bake: Scoop the batter evenly into the 12 prepared muffin cups. Bake for 22 to 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean. The tops should be set and lightly golden brown.
  8. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.